To make the salsa verde, combine all of the herbs in a small bowl with the garlic, Dijon, anchovy paste, and vinegar. Slowly stir in the olive oil. Taste for seasoning.

Quickly cook the zucchini (one minute max) over high heat in a little bit of olive oil. Remove from pan and put into a large bowl. Add in the golden raisins and all of the salsa verde. Toss to combine and taste for seasoning.